Date Cake
The ultimate comfort food, Date Cake combines sweet dates with rich chocolate chips for a delicious treat. Perfect for gatherings or cozy afternoons, this easy recipe will satisfy your cravings and leave you wanting more. Make it tonight!
Equipment
- Pre-Cut Parchment Paper
- Baking Sheets
- Nordic Ware Metal 9×13 Covered Cake Pan
Ingredients
- 8 ounces chopped, pitted dates
- 1.5 cups boiling water
- 1.5 teaspoons baking soda
- 0.75 cup vegetable shortening
- 1 cup granulated sugar
- 2 large eggs slightly beaten
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 0.33 cup chopped walnuts or pecans
- 0.25 cup coarse sparkling sugar optional
Instructions
- Preheat your oven to 350°F. This is important as it ensures your cake cooks evenly. While the oven warms up, take a moment to prepare your baking pan.
- Line the bottom of a 9×13-inch pan with pre-cut parchment paper and spray it with nonstick cooking spray. This helps to ensure your cake doesn’t stick, making it easy to remove after baking.
- In a medium, heat-resistant bowl, place the chopped dates and pour the boiling water over them. Stir in the baking soda. You’ll notice the mixture may foam up a bit; this is completely normal. Set the bowl aside to cool for about 15 to 20 minutes.
- Once the dates have cooled, grab an electric mixer and cream together the shortening and sugar until the mixture is light and fluffy. This step adds air into your batter, creating a fluffy cake.
- Next, add in the beaten eggs and vanilla, mixing until fully incorporated. Make sure everything is well combined; this is what gives your cake a nice texture.
- Now it’s time to stir in the dates and the liquid from the bowl. This will add moisture and sweetness to your batter.
- In another medium bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to your shortening mixture, mixing until just combined. Be careful not to overmix, as this can toughen the cake.
- Now fold in the chocolate chips and nuts. Use a spatula to gently combine them into the batter, ensuring even distribution.
- Pour the batter into your prepared pan and spread it evenly. If desired, sprinkle the top of the batter with the coarse sugar for a beautiful finish.
- Finally, bake in your preheated oven for about 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool before serving for the best texture.
Notes
- Storage: Tightly cover leftover cake and store at room temperature for up to three days.
- Freezing: You can freeze slices of cake for up to three months. Just make sure to wrap them tightly in plastic wrap and then place in an airtight container.
- Pairing: This cake pairs wonderfully with coffee or tea, making it a perfect afternoon treat.
- Variations: You may use softened unsalted butter in place of the shortening for a richer flavor.
- Optional Add-ins: This cake is equally delicious without the chocolate chips, so feel free to leave them out if desired.
- Measuring Flour: Make sure to measure flour correctly by spooning it into the measuring cup and leveling it off. This prevents using too much flour, which can lead to a dense cake.